Multi-scale structure and digestive property of bran starch in different particle size wheat bran

Yang Li; Haoran Wang; Lijuan Wang; Ju Qiu; Zaigui Li; Lili Wang

doi:10.1016/j.foodchem.2023.135744

Multi-scale structure and digestive property of bran starch in different particle size wheat bran

Food Chem. 2023 Jul 15:414:135744. doi: 10.1016/j.foodchem.2023.135744. Epub 2023 Feb 20.

Authors

Yang Li¹, Haoran Wang¹, Lijuan Wang², Ju Qiu³, Zaigui Li¹, Lili Wang⁴

Affiliations

¹ Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China.
² Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China.
³ Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China. Electronic address: qiuju@cau.edu.cn.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China. Electronic address: wlland2013@163.com.

PMID: 36821917
DOI: 10.1016/j.foodchem.2023.135744

Abstract

In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 μm), tissue scale (235 μm, 83 μm) and cell scale (19 μm), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.

Keywords: Bran starch; Digestibility; Flour starch; Multi-scale structure; Particle size; Wheat bran.

MeSH terms

Dietary Fiber*
Flour
Particle Size
Starch* / chemistry
Triticum

Substances

Starch
Dietary Fiber